Didn't know how this one would turn out but man, was it good! I got about three decent sized meals out of it...

** Mixed raw veges lightly stir fried in coconut oil and crushed garlic** Added in a punnet of cherry tomatoes (squashed them in a bowl first haha)** 1 x tin of pinto & red kidney beans in a chilli sauce, add and mix in and simmer for 10-15mins** Add in 4 x chopped up vegetarian sausages (already cooked before added to the pan)

250g tofu (frozen and then defrosted, this gives it a 'mince' texture)2 onions, chopped (optional depending on if you're a vegan that eats onions or not) 2 cloves garlic, choppedOil for frying1 can tomatoes1/2 cup water2tsp arrowroot50mls tamariPasta for 4 people (they do a great quinoa spaghetti if you can get hold of it)Grated nuts (my alternative to parmesan cheese)Pepper to flavour

COOKING

Fry onions and garlic in pre-heated oil for 5 mins. While onions and garlic are cooking, cook pasta in a separate pot. Squeeze the tofu so it is not too moist and add into pan with tomatoes and arrowroot mixed with the water. Continue to cook and continue stirring until thickened. Pour over cooked pasta and eat ~ delicious and filling MF.

* Boil up some TVP (textured vegetable protein) and boil up some quinoa* Add in a tin of chopped tomatoes to the TVP, some garlic, herbs and a pinch of sea salt* Add in the quinoa, stir together, serve up and garnish with baby spinach and raw mushroom

Ayurvedic doctors swear by this hearty dish made of basmati rice, mung dal, and aromatic Indian herbs; because it is super easy to digest, highly nourishing, and purifying, it is the ideal food for cleansing an overworked digestive system clogged up by fats and processed foods. Health benefits aside, kitchari can be appreciated for its taste alone. The fragrant herbs that Indian cooking is so known for impart flavor while the ghee or adds richness

1. Rinse the rice and mung beans until the water is clear.2. In a saucepan over medium heat, heat the ghee and add the mustard seeds and cumin seeds. Stir a moment until the seeds pop.3. Add the rice, mung beans, turmeric, and salt, and stir until well blended with the spices.4. Add the water and bring to a boil. Boil for 5 minutes, uncovered, stirring occasionally.5. Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes.